Scallops with Butternut Squash Puree and ‘Nduja

AD –  Please note this recipe was created in a gifted collaboration with Amity Fish Company 

Scallops with Butternut Squash Puree and ‘Nduja – Pan fried, golden scallops with smooth and creamy squash puree and spicy ‘nduja sausage. I love seafood and I am so lucky to live nearby Peterhead which has one of Europe’s busiest harbours. Scottish scallops are delicious and I kindly received these gifted from Amity Fish Company who deliver nationwide. If you have not tried ‘Nduja before, it is a spicy, soft sausage from Italy. If you like chorizo, then you will definitely like ‘nduja. I have paired the ‘nduja with buttery, caramelised scallops and smooth, sweet squash puree for a delicious starter recipe. 

If you enjoyed my recipe for Scallops with Butternut Squash Puree and ‘Nduja then you will love my recipe for Langoustine and Chorizo Paella.

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Recipe

Serves 2

Difficulty Level: Home Cook

Ingredients:

• Around 3 or 4 scallops per portion
• Half a butternut squash, peeled and diced
• 75g butter
• 100g ‘Nduja (I used Piggery Smokery ‘Nduja)
• Salt and pepper
• Olive oil

Method:

1. For the Butternut Squash Puree, put the chunks of squash in a microwaveable bowl with a pinch of salt and pepper and a couple tablespoons water. Cover with cling film and cook on high for 6-8 minutes until soft. Drain the water. Blitz (I used a Nutri Bullet) with the butter to make a smooth puree.
2. Heat a couple tablespoons of olive oil in a frying pan over a medium high heat. Season the scallops with salt and pepper and fry for around 3-4 minutes on each side. Don’t move the scallops around. Treat like a steak and get each side of the scallops caramelised. 
3. Remove the scallops from the pan and allow to rest whilst you fry the ‘nduja. Fry over a medium high heat, breaking up with a wooden spoon until crisp and slightly golden.
4. Smooth some of the butternut squash puree on a plate, top with the lovely caramelised scallops and dot over some ‘nduja. Enjoy!